Popovers with Variations
rec.food.cooking/Nancy Dooley

Popovers "pop" because of the high proportion of liquid in the batter, which makes steam as the mixture bakes. The outside of the batter sets more quickly than the inside, and the steam that builds up rapidly inside causes the whole contraption to puff up and pop over the edge of the pan. They're simple to make, but you must NOT overbeat the batter. The batter can be mixed with a whisk, fork, or briefly in a blender, but a food processor is not recommended.

You don't need to sift the dry ingredients together, nor beat the eggs separately. You can make the batter ahead (some people say it is better this way).

Heavy aluminum popover pans, cast iron pans, or earthenware custard cups serve nicely as popover pans. You need to use cups that are deeper than they are wide (muffin tins don't work for this reason--maybe that's your problem).

POPOVERS

1 cup unbleached white flour (5 oz.)
1/4 tsp. salt
1 cup milk
1 tbsp. melted butter
2 eggs

Heat oven to 450 deg. F. Generously oil popover pans, cups, or tins and preheat them. Beat all ingredients together until just smooth, being careful not to over beat. Batter should be consistency of heavy cream. Fill prepared pans 1/2 to 2/3 full.

Bake 15 minutes. Lower temp to 350 degrees F. without opening oven door and bake until popovers are firm and golden brown, 15 to 20 minutes more. Remove from oven and make slits in bottom to release the steam.

*Bacon Popovers
Add 4 slices bacon, fried and crumbled, to batter.

*Cheddar Cheese Popovers
Add 3 oz. grated sharp cheddar cheese (about 2/3 cup) to batter.

*Parmesan-Basic Popovers
Add 1 1/2 oz. coarse-grated Parmesan cheese (about 2/3 cup) and 2 tbsp. minced fresh basil to batter.

*Dill Popovers
Add 1 tbsp. minced dill or 1 tsp. dried dill to batter.

*Scallion Popovers
Add 1 tbsp. minced scallions to batter.

*Garlic Popovers
Add 1 clove garlic, finely minced, to batter.

*Sweet Popovers
Add 2 tbsp. sugar to batter.

*Orange Popovers
Add 1 tsp. minced orange zest to batter.

*Whole-Wheat Popovers
Use 1/2 cup whole-wheat flour and 1/2 cup white flour, instead of all white flour. Mix flours together before mixing batter.

Enjoy all the flavors and make new ones of your own (lemon and poppy seed??)